Five Great Egg Recipes
Some simple recipes and surprising information about the amazing egg
Did You Know?
One egg provides more than 6 grams of high-quality protein, a range of essential B vitamins, and all the amino acids your body needs to preserve and build muscle mass, according to a recently published study in the journal Nutrition Today. That's a pretty good deal for just 15 cents, the average cost of a single egg.
Scrambled, deviled, or hard-boiled, eggs are beloved by many children. One of our most flexible foods, the little oval can be whipped up for a satisfying, on-the-spot meal or made ahead and packed to go. All that good stuff provides your child a sustained energy boost. As if that's not enough, eggs can also be served up as a great source of learning and exploration.
The Perfect Hard-Boiled Egg
This method ensures well-cooked eggs with bright yellow yolks and tender whites.
1. In a large pan, place eggs in a single layer and cover with cold water. Place over high heat and cook until water comes to a boil.
2. Allow eggs to boil for 1 minute, then remove pan from heat and cover.
3. Let sit for 10 minutes, then place pan in sink and run cold water over eggs until they are cool to the touch. (You may add ice cubes to speed the process.)
4. Remove eggs from water, peel, and enjoy!
Bird in the Nest
Ingredients
1-inch-thick slice country-style bread
1 Tbsp (approximately) softened butter
1 large egg, cracked into a liquid measuring cup
1. Heat a nonstick skillet over medium to medium-high heat.
2. Spread both sides of the bread generously with the butter. Using a 2 1⁄2-inch round cookie cutter, cut a hole out of the center of the slice. (Kids can help with these steps!) Save the cutout center of the bread to toast in the pan while you cook the egg.
3. Place the bread in the skillet and grill for 5 minutes. Turn bread over and help your child gently pour the egg into the hole. Cover with a lid and cook for 3 to 4 minutes for a softer yolk or about 6 minutes for a thoroughly cooked yolk. The egg can also be flipped after 4 minutes and cooked an extra 2 minutes for an over-easy egg. Remove from pan and serve with a side of jelly.
Makes 1 serving
Ham-N-Egg Cups
Ingredients
Nonstick cooking spray
12 4-inch-square slices of deli ham
12 1⁄2-inch-thick slices plum tomato
12 large eggs
1. Preheat oven to 350 degrees F. Spray the cups of a regular-sized muffin tin with nonstick cooking spray.
2. Over each muffin cup, lay one slice of ham. Place a tomato slice in the center of the ham and gently press down to insert into cup. Pour contents of one egg on top of each tomato slice.
3. Place pan in oven and bake for 20 to 25 minutes or until the egg yolk is cooked to your liking. Remove from oven and allow to cool for 1 minute. Using a spoon or spatula, lift each egg cup from the muffin tin and serve.
Makes 12 servings
Chocolate Chip Meringues
Ingredients
4 large egg whites
1 pinch of salt
1 cup granulated sugar
1 tsp vanilla extract
1⁄2 tsp fresh lemon juice
1⁄2 cup mini chocolate chips
1. Place oven rack in oven's center. Preheat to 275 degrees F. Line 2 cookie sheets with parchment paper.
2. Using an electric mixer, beat egg whites on medium speed until foamy. Then add the salt. Continue beating while slowly adding sugar, about a tablespoon at a time. Gradually add the vanilla extract and lemon juice with the sugar while continuously beating.
3. When soft peaks begin to form, increase speed to medium-high and whip until the eggs are thick and glossy with stiff peaks. It should take about 10 minutes; do not overbeat or the eggs will become dry. (Mixture should resemble very thick whipped cream.) Lightly fold in chocolate chips.
4. Using a spoon, transfer small dollops of the mixture onto the prepared pans, spaced about 1 1⁄2 inches apart. Bake for 40 minutes. Halfway through the baking time, rotate the pans.
5. Turn off the oven and allow to cool in the oven for 45 minutes. Remove meringues from baking sheets and allow to cool completely on a rack. Store in a tightly sealed container at room temperature.
Note: When working with egg whites, it's especially important that all cooking implements are clean and grease-free. Otherwise, your eggs may never peak.
Scrambled Egg Nests
Ingredients
1 3 1/2-cup bag frozen shredded potatoes, defrosted
1/3 cup vegetable oil or butter
1/2 tsp salt
1/2 tsp pepper
6 eggs
2/3 cup milk
1/2 cup finely diced onions
1/3 cup finely diced bell peppers
3/4 cup diced cooked breakfast sausage
Shredded Cheddar cheese
1. Preheat oven to 400 degrees F. In a large bowl, toss together first 4 ingredients. Press 1/3 cup of mixture into each cup of a 12-serving muffin tin. Bake 30 to 35 minutes.
2. Whisk together eggs and milk. Heat remaining oil or butter in a nonstick saute pan over medium-high heat. Add onions and peppers and saute until soft. Add sausage and heat through. Add egg mixture and stir until small curds form.
3. Remove potato nests from muffin tin and place on a cookie sheet. Fill each nest with some of egg mixture, top with cheese, and place in oven until cheese is melted. Serve warm.
Recipes by Amy Lord
